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	<title>The Japan Times &#187; Melinda Joe</title>
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		<title>Whisky distillery plays a winning hand</title>
		<link>http://www.japantimes.co.jp/life/2013/02/08/food/whisky-distillery-plays-a-winning-hand/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=whisky-distillery-plays-a-winning-hand</link>
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		<pubDate>Thu, 07 Feb 2013 15:11:17 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
				<category><![CDATA[Chichibu]]></category>
		<category><![CDATA[Japanese whisky]]></category>

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		<description><![CDATA[Inside the visitors’ center at Chichibu Distillery, high in the hills of Saitama Prefecture, a hint of sawdust mingled with the aromas of vanilla, dried fruits and honey that filled the air. ]]></description>
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		<title>Looking to bring Japan&#8217;s tastes to new markets through sake</title>
		<link>http://www.japantimes.co.jp/news/2013/01/23/national/looking-to-bring-japans-tastes-to-new-markets-through-sake/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=looking-to-bring-japans-tastes-to-new-markets-through-sake</link>
		<comments>http://www.japantimes.co.jp/news/2013/01/23/national/looking-to-bring-japans-tastes-to-new-markets-through-sake/#comments</comments>
		<pubDate>Wed, 23 Jan 2013 09:06:05 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
				<category><![CDATA[Davos]]></category>
		<category><![CDATA[Davos Special]]></category>
		<category><![CDATA[sake]]></category>

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		<description><![CDATA[As people across the globe toasted the New Year this month, Japan&#8217;s sake brewers had another reason to celebrate. The industry saw modest increases in sake sales, offering a glimmer of hope to producers who have watched consumption decline since the late 1970s. According to the Japanese Sake and Shochu Makers Association (JSS), shipments rose [...]]]></description>
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		<title>Japan&#8217;s latest wine trend is only natural</title>
		<link>http://www.japantimes.co.jp/life/2013/01/11/food/japans-latest-wine-trend-is-only-natural/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=japans-latest-wine-trend-is-only-natural</link>
		<comments>http://www.japantimes.co.jp/life/2013/01/11/food/japans-latest-wine-trend-is-only-natural/#comments</comments>
		<pubDate>Fri, 11 Jan 2013 00:00:00 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
		
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		<description><![CDATA[It&#8217;s official: Natural wines are entering mainstream consciousness in Japan. I know this not simply because sections devoted to organic, &#8220;bio&#8221; (biodynamic), or shizen-ha (natural) wines have become fixtures in many retail shops, or even because sales of natural wines have risen around the world. The realization struck when a friend who rarely touches alcohol [...]]]></description>
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		<title>Sake-making mission: the last step</title>
		<link>http://www.japantimes.co.jp/life/2012/12/14/food/sake-making-mission-the-last-step/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=sake-making-mission-the-last-step</link>
		<comments>http://www.japantimes.co.jp/life/2012/12/14/food/sake-making-mission-the-last-step/#comments</comments>
		<pubDate>Fri, 14 Dec 2012 00:00:15 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
		
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		<description><![CDATA[The thermometer inside the brewing facility at Shimazaki Shuzo registered a chilly 8 degrees. Like everyone else who had signed up to take part in the final sake-making session of the Karasuyama Taiken (www.karasuyama-taiken.jp), I was dressed for work &#8212; in a thin white jacket that resembled a lab coat, white plastic boots and a [...]]]></description>
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		<title>Where Tokyo&#8217;s top chefs wine and dine</title>
		<link>http://www.japantimes.co.jp/life/2012/11/30/food/where-tokyos-top-chefs-wine-and-dine/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=where-tokyos-top-chefs-wine-and-dine</link>
		<comments>http://www.japantimes.co.jp/life/2012/11/30/food/where-tokyos-top-chefs-wine-and-dine/#comments</comments>
		<pubDate>Fri, 30 Nov 2012 00:00:02 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
		
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		<description><![CDATA[Chef Shinobu Namae rarely eats at the same restaurant twice. Like a lot of chefs, he spends most of his time in his own kitchen, overseeing lunch and dinner service at L&#8217;Effervescence, his Michelin-starred French restaurant in Tokyo&#8217;s Aoyama. When he does venture out, he chooses his destinations carefully. Many chefs see dining as an [...]]]></description>
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		<title>Japanese wine: not as bad as you think</title>
		<link>http://www.japantimes.co.jp/life/2012/11/09/food/japanese-wine-not-as-bad-as-you-think/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=japanese-wine-not-as-bad-as-you-think</link>
		<comments>http://www.japantimes.co.jp/life/2012/11/09/food/japanese-wine-not-as-bad-as-you-think/#comments</comments>
		<pubDate>Fri, 09 Nov 2012 00:00:19 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
		
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		<description><![CDATA[On the morning of Nov. 3, the line leading to the entrance of Hibiya Park snaked along the sidewalk and coiled around the corner, several meters from the gate. I was there for the Yamanashi Nouveau wine festival but had assumed that the throngs had come for some other purpose. It was a moment of [...]]]></description>
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		<title>Sake-making mission, part two: the harvest</title>
		<link>http://www.japantimes.co.jp/life/2012/10/12/food/sake-making-mission-part-two-the-harvest/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=sake-making-mission-part-two-the-harvest</link>
		<comments>http://www.japantimes.co.jp/life/2012/10/12/food/sake-making-mission-part-two-the-harvest/#comments</comments>
		<pubDate>Fri, 12 Oct 2012 00:01:30 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
		
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		<description><![CDATA[The instrument I was given to harvest sake rice was a small sickle, about 20 cm in length, with a thin, curved blade and a serrated edge. It was, essentially, the agricultural equivalent of a pair of children&#8217;s scissors: If used improperly, you could nick yourself badly but were unlikely to do great harm. However, [...]]]></description>
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		<title>Hunting for Tokyo&#8217;s real bagel heads</title>
		<link>http://www.japantimes.co.jp/life/2012/10/12/food/hunting-for-tokyos-real-bagel-heads/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=hunting-for-tokyos-real-bagel-heads</link>
		<comments>http://www.japantimes.co.jp/life/2012/10/12/food/hunting-for-tokyos-real-bagel-heads/#comments</comments>
		<pubDate>Fri, 12 Oct 2012 00:01:06 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
		
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		<description><![CDATA[By now, everyone has likely heard of &#8212; and been baffled by &#8212; the recent &#8220;bagel head&#8221; phenomenon. Last month, a video clip that showed three people in Tokyo undergoing a beauty treatment that involved saline injections into their foreheads went viral on the Internet. The clip, taken from the program &#8220;National Geographic Taboo,&#8221; sparked [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>It&#8217;s not all about the mid-life crisis</title>
		<link>http://www.japantimes.co.jp/life/2012/09/25/lifestyle/its-not-all-about-the-mid-life-crisis/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=its-not-all-about-the-mid-life-crisis</link>
		<comments>http://www.japantimes.co.jp/life/2012/09/25/lifestyle/its-not-all-about-the-mid-life-crisis/#comments</comments>
		<pubDate>Tue, 25 Sep 2012 00:01:27 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
		
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		<description><![CDATA[Finding the solution to a difficult problem lies in asking the right questions. On the afternoon of Sept. 1, in a stylish office building in Aoyama, a gathering of Japanese life coaches practiced this Socratic skill in groups of four. It was a role-playing exercise, in which one person played the role of a client [...]]]></description>
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		<title>Sake tastings mark the arrival of fall</title>
		<link>http://www.japantimes.co.jp/life/2012/09/21/food/sake-tastings-mark-the-arrival-of-fall/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=sake-tastings-mark-the-arrival-of-fall</link>
		<comments>http://www.japantimes.co.jp/life/2012/09/21/food/sake-tastings-mark-the-arrival-of-fall/#comments</comments>
		<pubDate>Fri, 21 Sep 2012 00:00:13 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
		
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		<description><![CDATA[Sake lovers eagerly await the coming of autumn, when spring&#8217;s brash young brews begin to mellow and develop complexity. Unsurprisingly, this season is prime time for tastings, and October means sake events all over Japan. The wave of festivities kicks off on Oct. 1, or Nihonshu no Hi (Sake Day). First celebrated in 1978, this [...]]]></description>
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